Pasta Nicoise Serves 6
Tuna, green beans and black olives — the key ingredients in a Niçoise salad — team up in this new twist on a perennial favorite.
Prep Time: 15 minutes, plus 1 hour to marinate
Cooking Time: 10 minutes
1/4 pound fresh green beans, sliced diagonally into 1-inch pieces and lightly steamed
1/4 cup pitted Kalamata olives
1/2 cup red onion, chopped
1/2 cup flat leaf parsley, minced
1 tablespoon capers (optional)
16 cherry tomatoes, halved
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh oregano, minced
2 6 1/2-ounce cans water-packed tuna, drained and flaked
1 pound rotini (corkscrew pasta)
1. Combine green beans, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator 1 hour.
2. Cook rotini according to package directions. Rinse and drain well. Toss warm pasta with tuna and marinated vegetables. Serve immediately.